How to make spicy Golda chingrir kalia

How to make spicy Golda chingrir kalia/ Lobster curry in Bengali style

This is finger licking, delicious in recipe. “Kalia” means thick & hot spicy gravy, mainly prepared with thick chunks of big fishes like Rohu, katla etc. The marinated  lobstar are fried and then simmered in a thick gravy made with onions, garlic and ginger and sometimes added with potatoes finished in a warm, spicy, cumin flavored sauce and this is How to make spicy Golda chingrir kalia/ Lobster curry in Bengali style.

Ingredients

• Lobster: 2
• Onion (paste): 1.5 tbsp.
• Ginger-garlic paste: 1 tsp.
• Coconut powder/Fresh coconut grated–1tsp
• Bay leaf : 1
• Whole red chili-1
• Green chilli-2 silted
• Tomato paste 2 tsp
• Turmeric power: 2 tsp.
• Chilli powder: 1 tsp.
• Cumin powder-1/2 tsp
• Oil: 3 tbsp.
• Garam Masala powder : 1/4 tsp
• Salt to taste
• Sugar: 1/2 tsp
• Coriander leaves for garnishing.

How to make spicy Golda chingrir kalia/ Lobster curry in Bengali style

• First take the lobster/golda chingri, deshelled it properly then clean and wash it.
• Rub the lobster with turmeric powder and salt and keep aside for 10-15 minutes.
• Take a wok/fry pan, heat oil up to smoking point and make it low after that.
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• 
• Fry the lobster in both the side, need not to fry for long time. 2 minutes are enough.
• Take out the lobster and keep it aside.
• In the same pan put bay leaves, red chili and throw some cumin seeds for tempering.

• As they splutter and sizzle add onion-ginger-garlic paste and sauté for 1minute.
• Add tomato paste and coconut powder/fresh coconut and stir it for 2 minutes.
• Now add turmeric powder, red chili and cumin powder, salt and sugar; stir it for 2-3 minutes or till the gravy becomes dry and oil starts separating from the gravy, then add water and allow it to cook in a low flame for 2 minutes.
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• Slowly and carefully drop the lobsters in the gravy and mix it with the gravy. Allow it to cook for 5 minutes in a low flame.
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• When the required consistency comes, then turn off the flame and take it out from the oven.
• Transfer it to the serving plate, garnish it with coriander leaves and serve hot with steam rice.

How to make spicy Golda chingrir kalia

This is finger licking, delicious in recipe."Kalia" means thick & hot spicy gravy, mainly prepared with thickchunks of big fishes like Rohu, katla etc. The marinated  lobstar are fried and then simmered in athick gravy made with onions, garlic and ginger and sometimes added withpotatoes finished in a warm, spicy, cumin flavored sauce and this is How tomake spicy Golda chingrir kalia/ Lobster curry in Bengali style.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Bengali, Indian

Servings 2

Calories

Equipment

• Serving plate
• A kadai or a fry pan
• mixing bowl

Ingredients

  

• 2 lobstar
• 1.5 tbsp Onion paste
• 1 tbsp  ginger-garlic paste
• 1 tbsp Coconut powder/Fresh coconut grated
• 1 bay leaves
• 2 green chili
• 2 tbsp tomato paste
• 2 tbsp  turmeric powder
• 1 tbsp red chili powder
• 1 tbsp cumin powder
• 3 tbsp oil
• 1/4 tbsp Garam masala
• 1/2 tbsp sugar
• salt
• coriander leaves
• 1 red chili

Instructions

 

• First take the lobster/golda chingri, deshelled it properly then clean and wash it.
• Rub the lobster with turmeric powder and salt and keep aside for 10-15 minutes
• Take a wok/fry pan, heat oil up to smoking point and make it low after that.
• Fry the lobster in both the side, need not to fry for long time. 2 minutes are enough
• Take out the lobster and keep it aside
• In the same pan put bay leaves, red chili and throw some cumin seeds for tempering
• As they splutter and sizzle add onion-ginger-garlic paste and sauté for 1minute
• Add tomato paste and coconut powder/fresh coconut and stir it for 2 minutes
• Now add turmeric powder, red chili and cumin powder, salt and sugar; stir it for 2-3 minutes or till the gravy becomes dry and oil starts separating from the gravy, then add water and allow it to cook in a low flame for 2 minutes.
• Slowly and carefully drop the lobsters in the gravy and mix it with the gravy. Allow it to cook for 5 minutes in a low flame
• When the required consistency comes, then turn off the flame and take it out from the oven.Transfer it to the serving plate, garnish it with coriander leaves and serve hot with steam rice.